For the Kalamansi Gelée:
Put the frozen kalamansi juice in a pot to defrost. In another pot, add the water, sugar, scraped vanilla bean, and gold gelatin one at a time and heat slowly to dissolve the gelatin and sugar. When the syrup is just warm, mix with an immersion blender. Using a metal spatula, chop the partially defrosted kalamansi juice like a granita and return to the pot. Strain the syrup through a chinois into the pot with the chopped kalamansi and bring together with an immersion blender (this way the kalamansi juice will not separate). Pour into a lexan lid; transfer to refrigerator and chill until set.

For the Litchi-Shiso Sorbet:
Combine the sugar, sorbet stabilizer, and glucose powder in a bowl and mix. Slowly whisk in the water and trimoline and bring to a boil; transfer to an ice bath. When the syrup is cold put in a Vita Prep with the shiso and mix on high for 1 minute. Add the litchi puree, shiso syrup, and lime juice to a bain-marie; blend with an immersion blender and process in a Pacojet immediately to maintain the color.

For the White Chocolate-Coconut-Soy Milk Soup:
Melt the white chocolate. Heat the soy milk and coconut puree and add slowly to the melted white chocolate to emulsify. Add sugar and salt to taste.

Fill a 2-liter pot with water and bring to a rolling boil. Add the tapioca and cook for approximately 10 minutes (the tapioca is done when a white speck appears in the center when removed from the water for 5 seconds). Rinse in cold water.

Add half of the white chocolate-coconut-soy milk soup to the tapioca and refrigerate while monitoring. The tapioca should absorb the soup and become thick. Add more soup as needed to reach desired consistency.

To Assemble and Serve:Pour chocolate-coconut-soy milk soup with tapioca into a bowl. Cut a round of gelée and place it in the middle of the bowl on top of the soup. Top with a quenelle of litchie-shiso sorbet. Garnish with thinly sliced coquitos and micro shiso.